SPSFAM ERP

LOQ Verification :

% Recovery in Saltine Cracker Matrix (Sector 5) % fortified fructose glucose galactose sucrose maltose lactose 0.1 107 94 123 112 117 128 0.2 108 105 108 91 102 92 0.3 108 91 118 110 102 98 % Recovery in Oil Matrix (Sector 1) % fortified fructose glucose galactose sucrose maltose lactose 0.1 105 114 120 119 87 102 0.2 108 111 104 105 109 83 0.3 104 105 85 109 88 98 % Recovery in Gelatin Matrix (Sector 9) % fortified fructose glucose galactose sucrose maltose lactose 0.1 92 96 97 96 88 101 0.2 97 95 99 91 87 87 0.3 95 89 93 104 91 88 % Recovery in protein powder (Sector 9) % fortified fructose glucose galactose sucrose maltose lactose 0.1 93 109 115 93 86 103 0.2 97 97 115 87 88 82 0.3 106 89 82 95 90 97 % Recovery in yogurt (sector 6) % fortified fructose glucose galactose sucrose maltose lactose 0.1 117 120 109 99 108 128 0.2 112 109 121 99 99 101 0.3 101 110 104 99 106 109

Accuracy: Accuracy was performed on four matrices at four levels and analyzed according to the method and the % recovery calculated from the slope of the linear regression.

AOAC

% Recovery of the Sugars

Matrix water butter

Sector fructose glucose sucrose maltose lactose

---

97

98

99

103 106 103

103 104 102

1

102 101

105 102

101 100

corn starch 5 refried beans 9

91

96

94

94

93